One-Pan Roasted Asparagus and Halibut

This recipe is from our local, wonderful, organic grocery, PCC Natural Markets. I've made it once and consider it a definite keeper. Since halibut and asparagus are coming into season, I wanted to get it posted right away.

Naturally, I didn't make 4 fillets. Easy recipe to cut in half. I also didn't make the lime butter, only because Matt doesn't like citrus.

One-Pan Roasted Asparagus and Halibut

Ingredients

            3 tablespoons olive oil, divided

            1 pound pencil-thick asparagus

            Sea salt and freshly ground pepper, to taste

            4 (1-inch-thick) halibut fillets (1 1/2 to 2 pounds)

            3 tablespoons butter, melted

            1 Roma tomato, minced

            1/4 teaspoon dried thyme

            1/4 teaspoon dried oregano

            1/4 teaspoon lime zest

            Juice of 1/2 lime

Preparation

Preheat oven to 450° F.

Oil a shallow 12-by 18-inch baking pan with 1 tablespoon oil. Remove any tough ends from asparagus, and then toss with remaining 2 tablespoons oil, salt and pepper. Spread over 2/3 of the oiled baking pan.

Rinse the fish and pat dry. Place on the other end of the oiled baking pan. Combine melted butter, minced tomatoes, herbs, zest and lime juice in a small bowl; brush or spoon over the fish.

Place the uncovered pan of asparagus and fish in the oven and roast for 10 to 12 minutes or until the fish is opaque inside. Serve immediately.

Each serving: 380 cal, 23g fat (8g sat), 75mg chol, 310mg sodium, 6g carbohydrate, 3g fiber, 38g protein